Organic Dill Pickles
Golden Cauliflower Fritters with Herbed Yogurt Dip
These cauliflower fritters are quick and easy to make, and perfect for a picnic (I am sure I’ve said the picnic thing before, but shoot, it’s summer). They are similar to potato pancakes, but much lighter, and with savory Middle Eastern spices. Delish. I’m going to big up the dip too: It seriously takes the fritters to the next level. I whipped up a batch yesterday, and brought it to a play date with my girlfriend Ase (Ohsah) and her lovely kids. She and I sat and ate the cakes while watching the kids play. Translation: we chatted for a minute, tore off a hunk, dipped it in the herbed yogurt, then raced after our kids, then caught up for another 30 seconds, tore off a hunk, dipped, then raced off again. However erratic this may sound, these are the best of times for me. Sharing silly Mummy Moments, snacking and chillin’ out with our children. Golden years.
We finished off the fritters for dinner with a big salad. Another idea: Wrap the them up in lavash bread, smear on some of the divine yogurt, add a few middle eastern spicy yellow peppers (long, thin, sweetish, and hot), lettuce leaves, some chili sauce, and you’ve got yourself a tasty sandwich.
Golden Cauliflower Fritters with Herbed Yogurt Dip
1 small cauliflower trimmed and broken into florets
1 1/2 cups all purpose flour
4 tablespoons flat leaf parsley chopped
2 garlic cloves minced
1 shallot chopped
4 medium organic eggs
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon coriander powder
1/4 teaspoon cinnamon
1/4 teaspoon cinnamon
1/2 tablespoon celtic fine sea salt
1 teaspoon ground black pepper
1/2 cup vegetable oil for deep frying
Herbed Yogurt Dip
16 oz full fat Greek yogurt (c’mon, live a little)
4 tablespoon cilantro leaves chopped
juice of one lime
zest of one lime
3 tablespoons olive oil
salt and pepper to taste
1. In a bowl, combine all of the dip ingredients and stir until thoroughly combined. Cover with cling film, and chill for one hour.
2. Bring a large pot of water to boil and add the cauliflower. Lower the heat and simmer for 10 minutes, or depending on the size of the florets, until soft. Drain and set aside.
3. In a large bowl, add all of the batter ingredients and mix until combined. Add the cauliflower, and with a fork, break down the softened florets into the batter to combine.
4. Heat the oil in a nonstick frying pan, and ladle small serving sized cakes onto the pan. Fry for 2-3 minutes, or until golden brown per side.
Related posts:
Fourth of July is around the corner, and I've been in the kitchen whipping up some healthy alternatives to the usual side dishes you find at picnics and barbecues. My first offering is Buddha's Coleslaw. The sauce has a gingery, asian twist that wi...
All I have to say about this recipe is WOW WOW WOW! We've all savored the natural sweetness of butternut squash, right? Smack dab in the middle of Fall, it's pumpkin, sweet potato, and squash central. I'm not a mystic, but the universe says y...
Back to basics! For the last two weeks I've pressed the rewind button, going back to the classics that work, albeit with an update of healthy ingredients. We all remember Vegetables au Gratin swimming in "cheese" sauce as kids, but it's t...
